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Colorimetry helps increase coffee quality

Your morning cup of coffee has history. In fact, from the coffee plant to the table, the process of creating your coffee cup is extremely complex. This is partly because, like wine, coffee production varies from year to year. This makes it difficult to maintain consistency in coffee quality. To complicate matters further, the harvesting and preparation processes influence the final quality and consistency of the coffee beans.
The need to create high quality coffees is due to several variables that are simply beyond the control of the coffee farmer and producers to be able to determine which grains have the best quality. Each coffee bean passes through stringent quality checks to ensure they meet stringent international quality standards. In the past, coffee growers and roasters had to rely solely on visual ability and taste to determine grain maturation and availability. Even with the experience of coffee producers and tasters, it is very difficult to maintain quality consistency, since human perception can easily change depending on the behavior and the daily environment.
To overcome these limitations, the coffee roasters began to use a small and elegant device called a colorimeter. Before the grains are roasted, one of the most important aspects is the verification of the green color of the grains. This is because the green color may vary depending on the altitude at which the grains were grown.
Using Konica Minolta’s CR-410 colorimeter, they were able to determine that the higher the altitude the greater the blue or blue-green shade of the coffee beans compared to the lower altitudes. This makes it easier to determine which grains have the best quality. This not only helps maintain quality levels, but also helps farmers to determine more accurately the amount of profit to be gained based on the quantity of high quality grains harvested.
After all this work, it looks like they definitely deserve a cup of coffee.

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